Dandelion is the most common spring weed in my country. Now, everybody knows it by its striking yellow blossom but not so many know its green part is edible: this early spring green, rich in iron, best enjoyed in its raw state, makes a great introduction into new season of greens as well as it is a perfect substitute for leafy salad.

This year I wasn’t as lucky as the last one because the winter ended somehow late and then we jumped into warm weather of 20+ degrees C  all of a sudden, so the picking season for dandelion lasted no longer than a couple of weeks. Once it grows bigger, its taste gets more and more bitter and it becomes unpalatable.

Besides eating it raw with a simple vinaigrette, I also combined it with pasta, I stir-fried it with rice and spring vegetables and finished it off this morning in an egg omelette. Until next year, dandelion!

You can read more about dandelion in this article where you can also find more tasty recipes.

PASTA SALAD WITH DANDELION

short type pasta, cooked and cooled
dandelion
tomato, cubed
carrot, grated
(red) bell pepper, sliced
cucumber, sliced
feta cheese
a little oregano
simple vinaigrette (olive oil, lemon juice, salt, vinegar)

Simply toss the ingredients together and enjoy this light plate for lunch or dinner

STIR-FRIED RICE WITH SPRING VEGETABLES

basmati rice
bay leaf
nutmeg
sea salt
olive oil
freshly ground black pepper
dandelion
zucchini, sliced
spring onion (incl. the green part), chopped
fresh chives, chopped

Cook the basmati rice with the bay leaf, freshly grated nutmeg and a little sea salt. Add a tablespoon of olive oil once boiling. Heat some olive oil and stir-fry the zucchini, add spring onions and season with a little salt and pepper, add dandelion and then immediately the rice. Stir a couple of times and serve with chopped chives

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